Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cake mix |
| 3 \N | Eggs |
| 2 tablespoons | Butter; melted |
| 4 teaspoons | Pumpkin pie spice |
| 1 pack | Cream cheese; (8 oz.) softened |
| 1 can | Sweetened condensed milk (not evaporated, (14 oz.) milk) |
| 1 can | Pumpkin (about 2 cups); (16 oz.) |
| ½ teaspoon | Salt |
| 1 cup | Chopped nuts |
Preheat oven to 350 degrees. In a large mixer bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 tsp. Pumpkin pie spice until crumbly.
Press onto bottom of greased 9x13 casserole or 10x15 jellyroll pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Tarleton <mhtarlet@...> on Nov 20, 1997